ingredients (4 serves)

Finely chop white leeks and potatœs into pieces; Pan fry the white leeks with butter and make sure they do not brown. Add potatœs, water, salt and pepper and cook for 20 minutes.

Cut tomatœs in half. Gently squeeze tomato halves to release the seeds and juices and slice them into cubes.

Peel off shrimps and leave their tail end intact.

Chop garlic gloves and basil leaves.

Puree leeks and potatœs (with the soup) in a blender and pass the mixture through a sieve or fine colander. Leave to cool in the fridge.

Once the soup is cold, add whipping cream, some drops of virgin plum oil and mix.

Add 1 Tsp of olive oil in a fry pan and heat. Salt and pepper each side of your shrimps and fry them a few seconds. Add the chopped garlic, the tomato cubes and the finely cut basil leaves. Mix thoroughly. You are done.

Presentation ideaOn each soup plate, first pour the vichyssoise , add 3 to 4 shrimps on top of it and decorate with the tomato mixture.